Sizing refers to sticking a thin layer of water starch on raw materials. After the raw materials are put into the oil pan or boiled, the starch is quickly gelatinized to form a protective layer, which locks the moisture in the raw materials and keeps the raw materials soft and tender.
2, hanging paste
Hanging paste refers to a thick layer of starch paste (possibly water starch, egg white starch paste, etc.). ) stuck on the raw material. Hanging paste is generally used for raw materials that need to be fried, such as sweet and sour tenderloin. After the raw materials enter the oil pan, the starch gelatinizes to form a protective layer, and at the same time becomes golden and crisp, making the dishes look fresh and tender.
Step 3 become blurred
Thickening refers to pouring water starch into the pot when the dish is about to mature, so that the soup in the pot becomes thick, and the function is to make the thick soup stick to the dish and make the dish more delicious. If it's soup, it's more mellow.
4. Make vermicelli, vermicelli and bean jelly
This is made by adding starch to water, making vermicelli and vermicelli, and then drying.
Extended data
1, cassava starch has good elasticity. Make puddings, desserts, etc. Cassava starch tastes transparent and elastic when cooked in hot water. It is usually used to make desserts, such as cake pudding, and sago in sago dew is also made of it.
2. Corn starch has strong hygroscopicity. Corn starch is the most widely used starch in cooking. After frying, it tastes crisp. Therefore, corn starch can be added to all dishes that need to be fried and crispy. In cooking methods such as stir-frying, stir-frying, vinegar stir-frying and stir-frying, fresh and tender parts such as chicken, duck, goose, pork, beef and mutton, and seafood such as fish, shrimp and crab are all suitable for starch sizing, and the cooked food is very smooth and delicious. ?
3. Potato starch is sticky. Curing meat, making sauces and thickening. Potato starch has enough viscosity, fine texture and low gelatinization temperature, which can reduce the loss of nutrition and flavor caused by high temperature and ensure the original flavor of ingredients to the greatest extent when used for thickening. Potato starch is a kind of modified starch and a good thickener, which is widely used in sauce foods. Moreover, its transparency is high, and the sauce made is transparent in color and looks more appetizing. ?
4. Sweet potato starch has strong water absorption capacity. Make snacks, vermicelli and so on. Sweet potato starch is dark in color and coarse in grain, and its viscosity is difficult to control after gelatinization, so it is mostly used to make Chinese snacks, such as mountain dumplings. Because of its smooth and tough taste, it is also very suitable for making vermicelli and vermicelli. Sweet potato powder, which is commonly used when eating hot pot, is made of it. Sweet potato starch can also be used for cooking. Pickled ribs dipped in coarse sweet potato starch. After frying, the taste is crisp, and the granular skin can stimulate appetite. ?
Resources People's Network Health Channel-People's Network? Each starch has its own unique skills: corn flour, potato flour, starch, starch-
Baidu encyclopedia starch _